Pressure cooker curry chicken wings and vegetables

There’s nothing pretty about this meal, in fact, it’s pretty ugly. Ugly but delicious. 

This is a meal for microbiologists. I bought a packet of chicken wings two weeks ago and split them into two lots and vacuum-packed each lot. I ate the first batch a couple of days after the purchase date. Tonight’s lot found its way to the back of the refrigerator and I forgot about them. While the refrigeration and vacuum packing assists in inhibiting bacterial growth, it was probably a bit too long. I didn’t want to waste them so I basically sterilised them in an autoclave, also known as a pressure cooker. Rather than a 15-minute cook I went belt and braces and added an extra 5 minutes for a 20-minute cook.

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Ingredients

• Chicken wings
• Curry powder
• Drumhead cabbage
• Red cabbage
• Frozen peas
• Frozen beans
• Frozen broccoli

Instructions

1. Add shredded red and drumhead cabbage into the pressure cooker vessel.
2. Pour in the frozen vegetables.
3. Add sufficient water to cover the vegetables.
4. Stir through 2 tablespoons of hot and spicy curry powder.
5. Add the chicken wings and stir everything.
6. Put the lid on the pressure cooker and seal it.
7. Cook for 20 minutes.
8. Release the pressure.
9. Remove the lid and transfer the contents to a bowl.